Easy Instant Pot Spaghetti and Meatballs

This Instant Pot Spaghetti & Meatballs is easy to make and goes from pot-to table in under 40 minutes. 

This one-pot spaghetti and meatballs always makes an appearance on our monthly dinner menu. It's just too easy not to make, especially when you're tired or too busy to cook. You just add all the ingredients to the instant pot and pressure-cook for 8 minutes. Keep in mind that it will take anywhere from 20-22 minutes for the instant pot to reach full pressure before the 8 minutes start. 

The marina sauce is deep orange and has a good flavor. I use my homemade canned spaghetti sauce, but you can also use your favorite store-bought sauce. The noodles cook up to a perfect al dente texture and the meatballs are tender, plump and juicy. I don't care for frozen store-bought meatballs, so I use my make-ahead freezer meatballs or the Marketside Fresh Italian Meatballs. The Marketside meatballs are tender, and the texture isn't weird like store-bought frozen meatballs. 

Making spaghetti and meatballs in the Instant pot isn't necessarily any faster, but it does take away all the hands-on-work, and it's made in one pot! I hope you'll give this recipe a try because it is not only easy and delicious, but also filling. Pair this meal with some homemade crusty bread and garden salad to complete the meal.  

To start, add the oil and butter to the instant pot, press the "saute" button and adjust the temp to normal or use the high setting. When the butter is melted, add the onions and garlic and saute' for 3 minutes. Add the fresh meatballs and saute them a bit until lightly brown on all sides. Cancel the saute' feature.

Add the broth.

and 1 1/2 cups of marinara sauce, oregano and basil. Mix to combine.

In batches break the spaghetti in half and place in the pot. If using the one-pot spaghetti noodles they already come broken in half. Do Not Stir the spaghetti, but smooth is out with a spoon so the noodles are submerged under the broth.

Secure the lid, press the "keep warm" button and then press the Manual or Pressure button and set it to cook at High Pressure, and set the timer for 8 minutes. It will take about 20-22 minutes for the pot to build up pressure before it starts the 8 minute countdown.

When done do a "Quick" release to remove the pressure. Make sure the pressure pin has dropped down before opening the lid. Give the spaghetti a good stir. Some of the pasta may be stuck together, but it will quickly detach one stirred. If the sauce looks thin don't worry it will change. 

Add the remainder of the 1 1/2 cups of marinara sauce and parmesan cheese (if using the Boursin cheese add it now - see recipe note) and give it a final stir.

Place the lid over the pot at an angle and let the spaghetti rest for 3-5 minutes before serving and the sauce will thicken up even more.

Place spaghetti & meatballs in a bowl and serve with additional parmesan cheese.

 

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